Title
YEAST GROWTH IN MODEL CHEESE AND THEIR EFFECT ON PROTEIN AND FAT DEGRADATION
Autor
Agata Czajgucka, Józefa Chrzanowska, Piotr Juszczyk, Marek Szołtysik, Xymena Połomska, Maria Wojtatowicz
Keywords
yeasts, model cheese, growth, proteolysis, lipolysis
Abstract
Seven yeast strains isolated from Polish blue cheese Rokpol: Candida famata MI1a, C. intermedia BI2a, C. kefyr PII1b, C. sphaerica FII7a, Geotrichum penicillatum EII6a, Saccharomyces kluyveri BII3a i Yarrowia lipolytica PII6a, were used to aseptically inoculate model cheeses at the level 105 c.f.u.×g-1 of cheese. During one week incubation period their growth as well as protein and lipid degradation processes were analysed. The highest number of yeast in cheese was observed within strain Y. lipolytica, which also appeared to cause the most advanced proteolytic and lipolytic changes.
Pages
95-103
Cite
Czajgucka, A., Chrzanowska, J., Juszczyk, P., Szołtysik, M., Połomska, X., Wojtatowicz, M. (2006). YEAST GROWTH IN MODEL CHEESE AND THEIR EFFECT ON PROTEIN AND FAT DEGRADATION. Acta Sci. Pol. Biotechnol., 5(1-2), 95-103.
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